The School Nutrition Program falls within the Division of Operations. The program is administered by Diane Ganci​, Executive Director, two Co-Head Coordinators,  and three School Nutrition Coordinators.

​Our Mission

We will provide nutritious meals that reflect current science-based research, the Dietary Guidelines for Americans, and meal patterns outlined in the Healthy Hunger-Free Kids Act for school-age children that will assist students in reaching their full academic potential

​About Us

Savannah-Chatham County Public Schools, School Nutrition Program, is a nonprofit $20 million business. Over 350 food services professionals take pride in serving approximately 39,000 meals daily at 55 school sites. Breakfast, lunch, and a la carte items are available in all schools. Each school principal plans the breakfast and lunch schedules​. In addition, breakfast is free in all schools to all students. 

The food service program, as an extension of the educational programs of the schools, is operated under the federally funded National School Lunch Act and Child Nutrition Act. The School Nutrition Program receives federal reimbursement for eligible meals served to all students. Other revenue is generated from meals sold to paying and reduced students, a la carte sales, and adult meals and catering. The School Nutrition Program is self-supporting and does not receive monies from the local Board of Education general funds. The federal laws regulating the food service programs are administered by the United States Department of Agriculture through the regional office and implemented within the State by the Georgia Department of Education. 

The program's objective is to improve the health of students by providing a variety of palatable, high-quality, safe, nutritious foods that students will enjoy eating at a price affordable to them. The director, registered dietitians, and a chef plan the menus. The school cafeteria serves as the nutrition laboratory in the schools.

Nutrition Integrity

Every student will have the opportunity to choose from a variety of nutritious, appetizing foods; served in a pleasant environment that provides adequate time to eat so they will be ready to learn.

Our nutrition standard will be based on current Dietary Guidelines for Americans, and Institute of Medicine meal pattern recommendations as outlined in the Healthy Hunger-Free Kids Act.

The nutritional values of meals will be evaluated over a school week based on new meal standards rather than judged on a single meal or food item.

Since foods must be eaten to provide nutrients, student preferences, and input will be considered in menu planning. All new foods will be evaluated for nutrient density, ingredients, and student acceptability.

Student meals will meet the required calorie range by grade level and a variety of foods to support growth, development, and healthy weight.

Foods will be prepared to ensure a balance between optimal nutrition and student acceptance.

Competitive foods (a la carte and vending) offered to students in addition to meals will meet or exceed the Alliance for a Healthier Generation and the United States Department of Agriculture Healthier US School Challenge Standards.

Purchasing practices will ensure the use of high quality ingredients, seasonal produce, and menu options to maximize acceptance and will reflect current science-based research, current Dietary Guidelines for Americans, Healthy Hunger-Free Kids Act and Healthier US School Challenge menus are planned with foods specified to have reduced saturated fat, zero trans fats, reduced sodium and sugar and increased fiber. Special nutrition efforts include use of: 

• ​Whole grain breads, cereals, pasta, grains, and tortilla chips, and whole grain and reduced sugar cereal.
• Grade A frozen and canned vegetables.
• Fruit packed in light syrup or natural juice.
• A variety of vegetables including dark green, red/orange, and legumes offered weekly.
• Foods prepared with little or no added salt.
• Vegetable and animal protein items will be reduced fat.
• Water-packed tuna or vacuum packed salmon.
• Variety of milk including 1% low fat unflavored; flavored and unflavored fat free milk.
• No iodized salt packets available to customers.
• Low calorie and low fat salad dressings.